Roast the peppercorns, cumin, coriander seeds, star anise and cinnamon in a dry heavy-based frying pan until very fragrant and darker in colour, but not burnt. Grind to a powder in a coffee or spice grinder and mix in the paprika.
Pound the chillies, garlic, lemongrass, galangal, coriander root, lime zest and shrimp paste in a mortar with a pestle until you have a fine paste. Combine with the dried spices and mix well. Or use a blender to process the ingredients until smooth, adding
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